Indian Fried Eggs, Breakfast Sausage Patties and Suji Toast

Ingredients

• 1 lb Ground Pork (20-25% fat content recommended)
• 1 tsp Salt
• 1 tsp Black Pepper (freshly ground)
• 1.5 tsp Dried Sage (rubbed or ground)
• 0.5 tsp Dried Thyme
• 1 tsp Brown Sugar (light or dark, packed)
• 0.5 tsp Red Pepper Flakes
• 0.25 tsp Cayenne Pepper (optional, for extra heat)
• 1 tbsp Vegetable Oil (for frying)

Instructions

1. 1

   Combine the Sausage Mixture

   • In a large bowl, combine the ground pork, salt, black pepper, dried sage, dried thyme, brown sugar, red pepper flakes, and cayenne pepper (if using).
   • Using clean hands, gently mix the ingredients until they are just combined. Overmixing can lead to tough patties, so mix only until the spices are evenly distributed.
2. 2

   Form the Patties

   • Divide the pork mixture into 8 equal portions (about 2 ounces or 55g each). A kitchen scale can help ensure they are uniform.
   • Roll each portion into a ball, then flatten it into a patty about 3 inches in diameter and 1/2-inch thick.
   • Gently press a shallow dimple into the center of each patty with your thumb. This prevents them from puffing up in the middle and helps them cook more evenly.
3. 3

   Pan-Fry the Patties

   • Heat the vegetable oil in a large cast-iron or non-stick skillet over medium to medium-high heat.
   • Once the skillet is hot, carefully place the patties in a single layer, ensuring not to overcrowd the pan. Cook in batches if necessary.
   • Cook for 4-5 minutes on the first side, until a deep golden-brown crust forms. Flip the patties and cook for another 4-5 minutes on the other side, or until cooked through.
   • The sausage is done when it's no longer pink in the center and a meat thermometer inserted into the thickest part reads 160°F (71°C).
4. 4

   Drain and Serve

   • Remove the cooked patties from the skillet and transfer them to a plate lined with paper towels to absorb any excess grease.
   • Let them rest for a minute before serving. Serve hot with your favorite breakfast accompaniments like eggs, toast, or pancakes.

Ingredients

• 1 cup Rava (Fine semolina works best for a smooth texture)
• 8 slice Bread Slices (Whole wheat or brown bread recommended)
• 0.5 cup Curd (Plain, slightly sour yogurt)
• 1 medium Onion (Finely chopped)
• 1 medium Tomato (Deseeded and finely chopped)
• 0.5 medium Capsicum (Finely chopped)
• 2 whole Green Chili (Finely chopped, adjust to your spice preference)
• 1 inch Ginger (Freshly grated)
• 2 tbsp Coriander Leaves (Freshly chopped)
• 0.25 tsp Turmeric Powder
• 0.5 tsp Red Chili Flakes (Optional, for extra heat)
• 0.125 tsp Hing (A small pinch of asafoetida)
• 0.75 tsp Salt (Adjust to taste)
• 3 tbsp Ghee (For frying, can be substituted with oil)
• 0.25 cup Water (As needed to adjust batter consistency)

Instructions

1. 1

   Prepare the Batter

   • In a large mixing bowl, combine 1 cup of rava, 1/2 cup of curd, and 1/4 cup of water. Mix well to form a thick paste without lumps.
   • Add the finely chopped onion, deseeded tomato, capsicum, green chilies, grated ginger, and coriander leaves to the bowl.
   • Stir in 1/4 tsp turmeric powder, 1/2 tsp red chili flakes (if using), a pinch of hing, and 3/4 tsp salt. Mix everything until well combined.
2. 2

   Rest the Batter (15 minutes)

   • Cover the bowl and let the batter rest for 15 minutes. This crucial step allows the rava to absorb moisture and swell, ensuring a perfect, non-grainy texture.
3. 3

   Apply Batter to Bread

   • After resting, check the batter's consistency. It should be a thick, spreadable paste. If it seems too thick, add 1-2 tablespoons of water to adjust.
   • Take a bread slice and spread a generous, even layer of the suji mixture on one side, covering it completely from edge to edge.
4. 4

   Pan-Fry the Toast (5-6 minutes per toast)